INGREDIENTS
Servings: 6
Olive oil
3 tbsp.
1 yellow onion, chopped
Garlic
2 cloves, minced
Dried apricots
1/3 cup
Red lentils
1 ½ cups
Chicken stock
5 cups
3 plum tomatoes, peeled, seeds removed, diced
Ground cumin
½ tsp.
Dried thyme
½ tsp.
Salt
to taste
Freshly ground black pepper
to taste
Fresh lemon juice
2 tbsp.
Apricot Lentil Soup
Prep:
15 m
Cook:
1 h
5 m
Ready in:
1 h
20
m
DIRECTIONS
- Heat olive oil in a saucepan. Add garlic, apricots, and onions, sauté until tender.
- Add chicken stock and red lentils. Turn heat down to low, simmer for 30 min.
- Add diced tomatoes, thyme, cumin, salt, and pepper. Let simmer for 10 more minutes, then add lemon juice.
- Ladle half of the soup to a blender of a food processor, blend till smooth. Pour back into the saucepan. Serve hot with brown bread and butter.
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